PENMART01 wrote:
>
> AzuReBlue > writes:
>
> >I was wondering what the difference is between using cornstarch to
> >thicken something vs. flour. Is there any? Can I use cornstarch
> >in place of flour with no noticeable effect?
>
> "noticable" is the operative... flour will create an opaque sauce, with a matte
> finish, cornstarch clear and glossy... but flour thickened sauces will remain
> thick indefinitely whereas sauces thickened with cornstarch will in a
> relatively short time (perhaps an hour or less), depending on ingredients
> contained therein, will become watery.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````

That is why I switched to Arrowroot...

It gives a nice glossy thickening and does not tend to "break" (get
watery) on re-heating like corn starch does.

I pretty much use arrowroot now as a thickener in all oriental dishes.

It also adds a mild, pleasant "peppery" flavor of it's own.

K.
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